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8 ounces freshly squeezed tangerine or orange juice
3 tablespoons balsamic vinegar
1 small shallot, peeled and minced (1 tablespoon)
1 clove garlic, peeled and minced (1 teaspoon)
1 tablespoon olive oil
¼ teaspoon freshly ground black pepper
¼ teaspoon sea salt
4 large leaves fresh basil, chopped (1 tablespoon)
6 sprigs cilantro, stemmed and chopped (1 tablespoon) cilantro
1 teaspoon fresh thyme leaves, chopped
One hour before serving, whisk together all ingredients. Taste for salt. |
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Our recipes are culled from our monthly newsletter, Spa Index News, and graciously provided by our newsletter sponsors or participating spas and
healthy cooking merchants. If you share, forward, or otherwise make available any of the recipes from this page,
please respect the contributors or originators,
by seeking the appropriate permission, and, including the name of the spa or originator, and, a link back to
the spa contributor, or, Spa Index Cuisine. We want you to enjoy them, and proper credit will let us continue to bring you terrific
spa and spa-inspired cuisine. Spa Cuisine from www.SpaIndex.Com.
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